Brown Sauce-the mother of all parent sauce
One of the first things you learn when you start as a chef is to make a decent sauce. You learn that there are 5 basic sauces that are beginning to a set of derived sauces. Most any sauce can be made by 5 Basic or “mother” sauces and this article I’ll talk about brown sauce or espagnole sauce.
In an article recently gave me the steps on how to make a Brown materials, and in this one I take it a step further by telling how to do the brown sauce.
What you need
To make a killer brown sauce, you must begin with an equal amount of flour and butter, are combined to form what is called in our circles “Roux”. General rule of thumb is if you use 1 litre of stock, you would use 100 grams, 100 grams of butter and flour. Southern
You will need-
A heavy 4 litre sauce pan
a wooden spoon or spatula heat proof
200 gr of butter (salted or Unsalted)
200 gr of flour (white)
2 litres of chilled Brown stock
STRAINER
First start by combining butter and flour to your pot and place it on the stove. Medium heat is enough.
Stir constantly, and keep it burning. After a time the mixture Cook, begins to turn brown, and produce a nutty aroma. This is known as a “blond Roux”, later followed by a darker “brown Roux”. It is in the stage that you slowly Brown adds your inventory.
Now, it is important to remember that if you add a cold liquid in a frying it may cause to bubble up and spit, creating a dangerous move. Try to keep your hands from this and always add stock slowly, while stirring to avoid confusion.
After you have added all the stock and let simmer. It will do, so be careful that it doesn’t burn. Season the taste.
Red Wine demi glace
Red wine demi glace sauce is the definitive. It is the Foundation for all fine meat sauces that you may have eaten in your favorite restaurant, and it is easy to do. When you have the right ingredients.
For this sauce, you need a heavy 4 litre sauce pan 1 l brown sauce, 1 litre of brown material and 250 ml of your favorite red wine. A preferred red would be somewhat robust, as well as a Cabernet or Merlot.
Bring wine in your pot and bring to a boil. reduce wine by half. Next add brown sauce and brown stock and getting a boil. reduce heat to a simmer and allow it to decline by 1 third. Strain a återförslutbar container and allow to cool.
So there you have it. Basic Brown stock, brown sauce, and finally the demi-glace. And with your demi glace, you are limited only by your imagination.
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